Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. Add 1 Tbs. oil and the spices and mix for another minute or two until it is thickened. Stir in the milk and melt in the cheese. Keep covered until ready to serve. If it gets too thick, add more milk. Serve hot.

To make the BBQ Sauce:

Combine all ingredients in a saucepan. Stir and heat over medium heat until it comes to a bubble. Lower the heat and let simmer for 30 minutes until it thickens. Taste for seasoning adjustments. Set aside.

To make the tempeh:

Combine all the spices for the rub. Cut two blocks of tempeh in half and then slice each half like you slice a bagel for thinner pieces. Cut each piece into whatever shape you want. I like to end up with 8 pieces per block of tempeh. Rub the spice mix into the tempeh on both sides of each piece. Heat a tablespoon or two of oil in a skillet over medium-high heat. Add the tempeh and cook until browned, about 4-5 minutes per side. Cook the tempeh in batches so you don’t overcrowd the pan. When the tempeh is as browned and crisp as you like it, pour some BBQ sauce into the skillet and toss the tempeh to coat all the pieces in sauce. The sauce will caramelize a bit in the hot pan and glaze the tempeh. Serve over the Chickpea Polenta with extra BBQ sauce.

Recipe by The "V" Word at http://thevword.net/2015/01/orange-balsamic-bbq-tempeh-and-cheesy-chickpea-polenta.html